Lemon tahini sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 medium sweet potatoes steamed and sliced lengthways 1 1/3 cups canned chickpeas 1 tsp smoked paprika 1 tsp ground cumin 1/32 tsp ground cinnamon Salt and pepper to taste 1-2 tbsp honey 1-2 tbsp lemon juice Olive Oil to roast Nutritional Yeast Lemony tahini dressing 1/2 cup runny tahini 1/4 cups honey 1-2 tbsp LSF lemon juice Salt and pepper to tasteSome Hot water to smooth out Serve with pomegranate jewels, toasted sesame seeds, and black onion seeds. za’atar seasonings, a drizzle of smooth tahini, and chopped herbs. Method Add the sliced sweet potatoes to a baking tray and drizzle with olive oil, salt, pepper, and a dash of nutritional yeast. Add the chickpeas to a bowl and season with the paprika, cumin, cinnamon, honey, lemon juice, and some oil, mix until well coated & add next to the sweet potatoes. Bake for 20-25 minutes until golden & mix the tahini lemon dressing. Serve with sweet potatoes with roasted chickpeas, lemon tahini drizzle, fresh herbs sesame seeds, za’atar, more tahini, pomegranate jewels, and onion seeds. Photo Gallery I hope you love these delish sweet potatoes!! M*
Purple Sweet potato soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 small purple kara kara sweet potatoes (roughly 1 1/3 cups) 2-3 medium to large exotic sweet purple potatoes (roughly 2 cups) 1 tsp onion seeds 1 tsp garlic powder salt to taste olive oil to bake 1 red onion diced 2 cups vegetable stock 1 can of butterbeans (roughly 2 cups) sub with chickpeas if you like 1 x 400ml can full- fat coconut milk some water to top it off if needed 1/3 cup nutritional yeast salt and pepper to taste Toppings some micro herbs or crusty bread croutons coconut cream onion seeds some chilli-infused oil Method Preheat the oven to 180 degrees Celsius. wash and dice the sweet potatoes on a baking tray, drizzle with olive oil, salt, pepper, onion seeds, and nutritional yeast, and roast for about 20-25 minutes until nice and golden. Once the sweet potatoes are roasted add them and the rest of the soup ingredients into a large saucepan and bring to a simmer for about 20-30 minutes. Let the soup cool before blending and serving the soup with your desired toppings. Photo Gallery I hope you love this super and easy soup recipe** M*
Banana sheet cake
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4 medium very ripe bananas mashed (roughly 1 1/2 cups) 3/4 cups coconut sugar 1 3/4 -2 cups self-rising flour, sub with spelt or semi-wholewheat for a more wholesome alternative 1 cup almond flour or oat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/3 cups cacao powder pinch of salt 1 cups plant-milk (more if needed) 1 tsp apple cider vinegar 1/3 cup neutral oil Vegan creamed cheese frosting 3/4 cup vegan creamed cheese 1 tbsp softened vegan butter sub with hazelnut butter 1/4 cup cacao powder 1/2 cup icing sugar 1 tsp vanilla extract shredded almonds to top Method Preheat the oven to 180 degrees Celsius. In a large bowl, mash the bananas and add in the sugar, milk, oil, apple cider vinegar, and let it curdle a bit before adding in the dry ingredients. Sift in the flour, almond flour baking powder, and baking soda and mix well. Divide the batter and add the cacao powder to the part ratio of the batter. Line a square baking tin and pour in the ‘vanilla’ layer of the banana cake, then top with the chocolate layer and bake the cake for 40-45 minutes until brown and cooked all the way through. For the frosting, cream together the vegan creamed cheese and the vegan butter before sifting in the icing sugar and cacao powder, Once the cake is cooled, frost with the creamed cheese frosting and slivered almonds. Photo Gallery Hope you love this super easy and delicious cake!! M*
Harissa sweet potatoes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 3-4 cara cara sweet potatoes 1/3 cup foodie harissa paste juice of 1/2, along with 1 tbsp zest 1/3 cup raw honey or syrup of choice (brown sugar will work too) Olive oil to drizzle Sesame seeds Salt and Pepper to taste Butterbean dip 1 can butterbeans drained (use 3/4 of the can save the rest to roast) 1 tbsp tahini 1-2 tsp lemon juice 1 tsp lemon zest 1-2 tbsp olive oil 1 heaped tbsp nutritional yeast 1 tbsp honey or syrup 1/2 tsp ground sumac or cumin( optional) Salt and pepper Milk if needed Toppings Fresh chopped dill Fresh chopped mint Pomegranate jewels Lemon zest Runny tahini Toasted pine nuts Method Preheat the oven to 180 degrees Celsius. Add the sweet potatoes to the microwave, poke a few holes, and steam for 7-10 minutes or boil until slightly soft. Slice into rounds or slice in half, making sections on top look like hassle back potatoes. Add the sweet potatoes to a baking tray and drizzle with oil, lemon zest, lemon juice, honey, sesame seeds, salt and pepper. Roast for 15 minutes before brushing on the harissa paste, smash the sweet potato rounds, or just roast with extra butter beans for 10-15 minutes until fragrant and caramelized. Add the butterbean hummus ingredients to a high-speed blend until smooth. Add the hummus onto a serving plate, and top with the sweet potatoes, herbs, zest, more harissa dollops, pomegranate jewels, tahini, and toasted pine nuts! Serve and enjoy Photo Gallery I hope you love this delicious and super-filling recipe** M*
Coffee tahini tapioca pudding
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup tapioca pearls soaked in water for 30 minutes 1 1/2 cups milk 1 shot espresso 1 tsp vanilla extract pinch of salt sugar to serve tahini to serve dash of cinnamon dash of milk Method Add the tapioca pearls and the rest of the ingredients into a saucepan and bring to a simmer until the pearls are nice and soft, here you can add some sugar to sweeten slightly or more milk if needed. Serve the tapioca pudding, with tahini, sugar, and a dash of milk. Photo Gallery I Hope you love this super easy and delicious recipe!! M*
Exotic Mushroom penne pasta
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2-3 cups sliced exotic mushrooms from @Checkers_sa 1 packet of green pea penne pasta from Simple Truth 1/4 cup soy sauce (more if needed) 1-2 tbsp raw honey, agave, or syrup of choice 1 tsp all-spice salt and pepper to taste vegan creamed cheese to serve vegan parmesan to serve some truffle oil to serve fresh herbs to serve Crispy chickpeas 1 cup canned and drained chickpeas 1/4 cup soy sauce 1-2 tbsp honey, agave or maple syrup Method Add the sliced mushrooms to a hot pan with some oil and fry, add a bit of water before adding the soy sauce and the all-spice. Let it fry until nice and golden, keep warm before serving. Meanwhile, cook the pasta according to the packet instructions, once cooked, drain and drizzle with some truffle oil and add a few shreds of the vegan parmesan. Add chickpeas to a parchment paper lined pan for an additional crunchy topping, drizzle with oil, soy sauce, and honey, and bake for 15-18 minutes until super crispy. Serve the pasta with mushrooms, chickpeas, creamed vegan cheese, fresh herbs and vegan parmesan cheese. Photo Gallery I hope you love this super simple and delicious pasta recipe! M*
Croissant baked oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 0 Beginner Difficulty 0 Ingredients 1 cup ground rolled oats1/2 cups almond flour1 scoop vanilla protein powder1/2 tsp baking powderpinch of salt3/4 cup plant-milk (more if needed)1/4 cups golden syrupAlmond butter frangipane1/2 cup smooth almond butter1/4 cups golden syrupA little bit of water to smooth it outTopping:Slivered almondsBrown sugar for crunchy toppingYogurt or whipped coconut cream Method Add the oats, almond flour, baking powder, and salt in your serving bowl. Pour in the milk and syrup and mix well until smooth. Mix the almond butter frangipani and top the oats with a few dollops, then the slivers of almonds and a dash of sugar. Bake or air-fry for 12-15 minutes or until brown but still gooey on the inside. Photo Gallery I hope you love this delicious baked oats recipe!! M*
High protein cinnamon pancakes
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 cup self-rising flour or spelt or flour of choice 3/4 cup chickpea flour 1 /12 tsp baking powder 1/2 tsp cinnamon 1 1/4 cups milk or water of choice 1/3 cup sweetener or sugar of choice 1-2 tsp olive oil or coconut oil fresh fruit to serve syrup to serve fresh mint to serve Method Add the flour, baking powder, salt, and cinnamon to a bowl. Add the milk, sweetener, oil, vanilla, and apple cider together and let it curdle a bit. Mix the wet into the dry until there are no lumps, heat a pan with a dash of oil and add about 3-4 tbsp for each pancake. let each side fry for 3-4 minutes until brown, fry until the batter is done. Serve the pancakes with syrup, fresh fruit, toasted hazelnuts and mint. Photo Gallery I Hope you love these super fluffy pancakes as much as we do!! M*
Almond butter hot chocolate
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 2 cups soy milk or plant milk of choice 1 espresso shot (optional) 1/3 cup almond butter 1/4 cup honey or syrup to sweeten 1/4 cup cacao powder 1/4 cup cornstarch pinch of salt shredded chocolate to serve cinnamon to serve Method Add the milk, espresso, almond butter, sweetener, cacao powder, and salt into a saucepan, and bring to a simmer until nice and fragrant. Mix the cornstarch with some water until smooth, pour the cornstarch slurry into the hot mixture and turn down the heat until nice and thick. Pour the hot chocolate into serving cups of choosing, and serve with shredded chocolate and a dash of cinnamon. Photo Gallery I Hope you love this super creamy and delicious hot chocolate. M*
Lasagna stuffed gem squash
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 2 medium gem squash sliced length-ways, steamed and seeds removed 1 cup soy or pea mince hydrated with some water 1 cup canned and drained white beans 1/2 red onion diced 1 tbsp tomato paste 1-2 tbsp sun-dried tomato pesto or ketchup 1-2 tsp soy sauce to taste 1 tsp oregano 1 tsp dried thyme salt and pepper to taste olive oil to fry other add-on’s sun-dried tomato pesto toasted bread cubes grated vegan parmesan cheese vegan creamed cheese toasted pine nuts fresh herbs Vegan cheese sauce 1 medium potato diced 1/2 cup chopped carrots 1 cups cashews 1 tsp miso paste or soy sauce 1/4 cup nutritional yeast 1 -2 tbsp corn stach salt and pepper to taste some milk to blend it out Method For the lasagna filling: Heat a pan with some oil, add the diced onion and the spices, and fry until nice and fragrant. Add the drained soy mince and beans and fry more before adding the tomato paste, pesto, and soy sauce, let it simmer on low. Steam the gem squash in some salted water until soft. For the cheese sauce: add the potatoes, carrots, and cashews to some boiling water for the cheese sauce and simmer everything until soft. Drain the cheese ingredients and add into a blender and add the miso paste, nutritional yeast, corn starch, salt, and pepper. Blend until smooth. Pour the sauce into a pot and bring to a simmer until it starts to thicken. Turn off the heat before ensembling the gem squash. Fill the gem squash with the lasagna filling, then top with the cheese and bake the gem squash for 10-15 minutes at 180 degrees Celsius. Serve with grated cheese, vegan cream cheese, tomato pesto, pine nuts, toasted bread crumbs and fresh herbs. Photo Gallery I Hope you love these delicious lasagna-filled gem squash! M*